For the second day of Methi Dishes, I made a new chutney with it. I was skiptical about how it might taste when I was reading the recipe. I thought I should become adventouas and simply make it. To be frank, I am not always up to trying out something very different to my regular taste preferance.
Since fresh methi leaves don't stay for long, I was making sure I cook it as soon as I got it. However I had to skip making this chutney first time I got the fresh leaves. Then when I made Idlis for breakfast, I decided this chutney will be a great side dish for it. So along with our regular idli side dish, this was also served.
I must confess that the chutney tasted awesome, though the ginger in it was not to my liking. I am not sure why I hesitate so much to add ginger to my dishes. Somehow I try skipping ginger when it needs to be added. Imagine my shock when I had to make only Allam Pachadi for Pesarattu. I skip this and make Coconut chutney.
Coming to the chutney for today, methi leaves are felt predominantly in this chutney and it so refreshing, even with the ginger in it.
Methi Tomato Chutney
Methi leaves - 1 cup
Tomatoes - 1, medium, chopped
Coconut - 1 tbsp
Ginger - 1”
Salt to Taste
Oil - 1 tsp
Red chillies - 3
Gram dhal - 2 tsp
Hing - 1/2 tsp.
How to make Methi Tomato Chutney
Fry methi leaves first in tsp oil, till they shrink completely and remove to cool.
Add oil and roast red chillies, coconut, gram dal and hing. Roast till the coconut turns colour. Remove to cool.
Then add chopped tomatoes, cook till it turns mushy.
Cool all the roasted ingredients before grinding. Just when grinding, add ginger and add salt along with fried methi leaves.
Sprinkle required amount of water and grind to a smooth chutney.
We are starting the BM# 50 Edition today. On occasion of this milestone BM members met over weekend during 20th 21st and 22nd. BM members across globe met and celebrated BM#50 Anniversary.. I was so hoping we could get most of the BM Members to join us, however only 12 of us man. It was a celebration over three days, with loads of activities and chatting.
We had no time to even digest the fact that we all met and spent three day together, it was time for us to blog on it. So it's hard fact to accept that the actual BM# 50 starts today!
I will be doing the first week with Methi Dishes. Three days of showcasing either Fresh Fenugreek leaves or Dried Kasuri Methi in three different dishes. Since Methi leaves are known to be very healthy, both for green leaves and it's general benifits, I felt I ought to try my bookmarked dishes.
Methi Na Gota was one of the first dishes I came to know when I started blogging. When I was looking at making regional specific dishes, I read about this when I was going through Gujarati dishes. I have evern since wanted to make it, yet never got around making it. So when the star of the theme was Methi, I decided I ought to make it finally.
Methi na Gota or otherwise known as Methi Pakoras is a Gujarati tea time snack made from besan and fenugreek leaves with all spices mixed in. Some recipe uses onions as well, I skipped using it. Just as all Pakodas across country, these pakodas are synonymous with rains. The day I made these, it wasn't raining, but then I don't require rains to enjoy Pakodas, infact I am all for pakodas anytime!
The spices I have added were sort of new for me in a pakoda batter. I normally keep it quite simple. However later in another incident I realised that the regular onion pakodas also tastes great when crushed coriander seeds are added. That's for another day for sure!
I even felt the bitterness of methi in the pakodas, though it was only me. Rest, including Konda, didn't feel the bitterness at all and enjoyed a hearty dose of this.
Methi Na Gota
Besan / Gram flour - 1 cup
Fresh Methi Leaves - 1/4 cup
Fine Semolina - 2 tsp
Coriander seeds, crushed - 2 tsp
Whole Pepper corns - 1/4 tsp
Curds - 2 tbsp
Turmeric powder a pinch
Salt to taste
Red Chili powder for taste
Hot Oil - 1 tsp (to be mixed with batter)
Cooking Soda a pinch
Oil for deep frying
How to make the Methi Na Gota
Pick and wash the Methi leaves, allow to drain to remove excess water.
In a bowl, add cooking soda, then the crushed coriander seeds, pepper corns, salt, red Chili powder, and methi leaves. Mix well.
Then add the besan and slowly add water to get a thick batter.
Let the batter sit for 10 mins. Heat a kadai with oil for deep frying.
Using a spoon, scoop out small balls and gently drop into hot oil.